Mediterranean - Vegetarian
Recipe:
Spanakopita
serves:
8
Method:
1. Mix the flours and the salt in the bowl of a stand mixer, then turn on the mixer and start adding the remaining ingredients to the bowl. Mix on medium speed until combined, then turn the speed up a notch and mix for about 8-10 minutes. At this point, the dough should be soft but not sticky, so to get the right consistency, you might add more flour or water, depending on whether the dough is dry or too sticky.
2. Form the dough into a ball, then place it into an oiled bowl. Cover with a plastic wrap and keep it at room temperature anywhere from 30 minutes to six hours.
3. Heat two tablespoons of olive oil over medium heat, add the onions and the scallions and sauté them for about 8 minutes, then add them to a large mixing bowl.
4. Sauté the spinach in batches in the same skillet you’ve sautéed the onions earlier. Squeeze out as much of the liquid from the spinach as possible, then add it to the bowl with onions, together with herbs and feta.
5. Mix, then season to taste with salt, nutmeg, and pepper. Wait until the filling cools then if you see that it’s wet or loose, add the grains: rice, bulgur, or tarhana.
6. Set the oven to preheat to 180°C.
7. Cut the dough into four same-sized pieces, then roll each piece into a circle, somewhat larger than the 15-inch/38cm pan in which you’re going to assemble the spanakopita.
8. Place one circle of dough in the oiled baking pan, then brush it with olive oil and top it with another circle of dough. Next, arrange the filling on top of the dough, then cover with the third circle of dough. Oil that sheet, then place the final sheet of dough on top.
9. Cut off any excess dough, leaving just a 1-inch/2.5 cm overhang. Press the edges of the dough together, so a rim is formed.
10. Cut into serving size portions, then brush the top with olive oil.
11. Bake for 45-55 minutes. Take out of the oven and wait until it cools, for a minimum of 30 minutes, before serving.
